Southwestern Ground Beef Skillet

A zesty one-pan meal featuring extra lean ground beef seasoned with Tex-Mex spices and diced bell peppers, creating a savory foundation for individualized low-carb bowls topped with creamy avocado and shredded cheese.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.17/serving

Dietary

• Gluten-Free
• Low-Carb
• High-Protein
• Nut-Free

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• spicy

Ingredients

• 1.5 pound ground beef (93% lean)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 2 bell peppers (green or red, diced)
• 14.5 ounce diced tomatoes (undrained, no sugar added)
• 1 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (for serving)
• 2 avocados (sliced, for serving)
• 1 head Romaine lettuce (shredded, for serving as a base)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat. Season the beef with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Add the diced yellow onion, minced garlic, and diced bell pepper to the skillet with the beef. Sauté for 5-7 minutes, until the vegetables begin to soften. Ensure the beef and vegetables are cooked together but remain distinct, not forming a uniform stew.
3. Stir in the diced tomatoes (with their liquid), chili powder, ground cumin, and dried oregano. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. While the skillet meal simmers, prepare the optional toppings: slice the avocado, shred the cheddar cheese, and shred the Romaine lettuce.
5. Serve the Southwestern ground beef mixture warm, with shredded Romaine lettuce as a base if desired. Top with shredded cheddar cheese and sliced avocado, allowing each person to customize their bowl.

Notes

For best texture, serve immediately. Leftovers can be stored for 3-4 days; keep toppings separate until ready to serve.

Nutrition (per serving)

• Calories: 490
• Protein: 37.8 g
• Carbohydrates: 15.2 g
• Fat: 29.8 g
• Fiber: 7.5 g
• Sodium: 720 mg
• Saturated Fat: 9.1 g
• Sugar: 5.9 g
• Cholesterol: 110 mg